Next, break the bar of chocolate. When it’s snapped, you can see a very characteristic texture in the break, a bit like tree bark. The other things to look for are the condition and colour of the chocolate. It should be glossy, without any bloom. A bloom indicates that it has been stored in damp or warm conditions. The colour of the chocolate will tell you about the type of cocoa used, and how highly roasted it is. In general, the redder the hue, the better the cocoa.
© 2003 Chantal Coady. All rights reserved.